Quinoa Meatloaf

Classic comfort foods get the Nourished Makeover with this super healthy take on meatloaf. It’s a good and hearty winter one-dish wonder that’s loaded with protein and veggies. Easy to freeze and also makes as a great lunchbox leftover.


  • 1 Small red bell pepper
  • 1 White onion quartered
  • 2 Medium carrots
  • 6 Button mushrooms destemmed
  • 3 cloves Garlic minced
  • 1 tsp Ground thyme
  • 1 tbsp Olive oil
  • 1 lb Turkey meat ground and organic
  • 2 cups Rainbow quinoa cooked
  • 1 Large egg
  • 1 cups Barbecue sauce HFC free
  • Salt and pepper to taste


  • Preheat the oven to 350 degrees. Olive Oil sides of a 9-inch loaf pan and set aside.
  • Quarter vegetables and add them to a food processor and pulse until finely chopped.
  • Heat the oil in a skillet and add the vegetables and garlic, until the vegetables have softened, about 2–3 minutes. Season with thyme, salt and pepper. Remove from heat and let cool for 5 minutes.
  • Add the turkey, vegetables, quinoa, egg and a bit more salt and pepper to a large mixing bowl. Stir until fully combined.
  • Transfer the meat mixture to the loaf pan, smoothing the top over with a wooden spoon. Smother in barbecue sauce and bake for 45 minutes.
  • Let cool for 10 –15 minutes, slice and serve with a green salad.